The nonstick surface is a blessing to people who must drastically restrict their fat intake. However, for others, the main selling point of the nonstick lining can turn out to be a drawback. When one cooks without oil or fat, the taste buds and olfactory receptors are deprived of rich flavors that are essential to superb dining.

An indisputable positive feature of a nonstick pan is that its smooth surface can be washed free of food quickly and with minimum effort. However, should metal utensils and scouring pads be used, they can easily scratch, making it more likely that food will stick to the pan. A nonstick lining also discolors with misuse, or in time, even with proper use. Too many of the nonstick coated pans are too thin and thus — because of the resulting uneven heat distribution — are not ideal for most stove-top cooking methods.

Finally, the nonstick coating is not truly nonstick ("low-stick" would be a better appellation), and its surface will eventually wear away, despite what some kitchenware ads and salespeople profess. Generally, there is a correlation between how much you pay for a pan and how long the nonstick surface will last.

Most of the nonstick kitchenware is made with the chemically inert fluorocarbon plastic that is baked onto the cooking pan's surface. These substances cover the pores and microscopic jagged peaks of the metal (usually aluminum) and therefore deny food the opportunity to latch on to something.

Nonstick coatings in effect season the pan. The commercial "seasoning" method produces a much slicker surface than the home method - so slick that you can, if you want, fry foods with little or no oil at all.